3 Tbsp reduced-fat ricotta cheese
1 tsp roasted garlic
1 flatbread or whole-wheat pita
1 Tbsp prepared pesto sauce
2 Tbsp roasted red peppers
3 Tbsp grated reduced-fat mozzarella cheese
Dash of freshly ground black pepper
Heat oven to 375°F.
In a small bowl, stir together ricotta and garlic, blending well. Spread mixture on flatbread. Top with dollops of pesto, red peppers, and mozzarella. Season with black pepper.
Place on a baking sheet and bake 6 minutes.
Makes 1 serving
Per serving: 315 calories, 17 g protein, 31 g carbohydrate, 14 g fat, 28 mg cholesterol, 4 g fiber, 550 mg sodium
Decadent (yet smart!) desserts
